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. 2023 Feb 8;18(2):e0276578.
doi: 10.1371/journal.pone.0276578. eCollection 2023.

Effect of acetic acid inactivation of SARS-CoV-2

Narayanappa Amruta  1 , Nicholas J Maness  2   3 , Timothy E Gressett  1   4 , Yoshihiro Tsuchiya  5 , Mikiya Kishi  5 , Gregory Bix  1   4   6
Affiliations

Effect of acetic acid inactivation of SARS-CoV-2

Narayanappa Amruta et al. PLoS One. .

Abstract

Effective measures are needed to prevent the spread and infectivity of SARS-CoV-2 that causes COVID-19. Chemical inactivation may help to prevent the spread and transmission of this and other viruses. Hence, we tested the SARS-CoV-2 antiviral activity of acetic acid, the main component of vinegar, in vitro. Inactivation and binding assays suggest that acetic acid is virucidal. We found that 6% acetic acid, a concentration typically found in white distilled vinegar, effectively inactivated SARS-CoV-2 after 15-min incubation with a complete loss of replication of competent virus as measured by TCID50. Transmission electron microscopy further demonstrated that 6% acetic acid disrupts SARS-CoV-2 virion structure. In addition, 6% acetic acid significantly inhibits and disrupts the binding of SARS-CoV-2 spike protein binding to ACE2, the primary SARS-CoV-2 cell receptor, after contact with spike protein for 5, 10, 30 and 60 minutes incubation. Taken together, our findings demonstrate that acetic acid possesses inactivating activity against SARS-CoV-2 and may represent a safe alternative to commonly used chemical disinfectants to effectively control the spread of SARS-CoV-2.

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Conflict of interest statement

The authors have declared that no competing interests exist.

Figures

Fig 1
Fig 1. Vinegar (6% acetic acid) inactivates SARS-CoV-2.
SARS-CoV-2 (1x10^5 TCID50, WA1/2020 isolate) was incubated with 6% acetic acid (or distilled water negative control) for 15min at a 1:10 ratio. The sample was then diluted 1:100 using water and tested for live virus by TCID50. TCID50 was read 10 days after experimental set up but left in culture for an additional week to ensure that no additional viral outgrowth occurred. Data represent mean ±SD, n = 2 *p < 0.05.
Fig 2
Fig 2. Effect of vinegar on SARS-CoV-2 viral particles by transmission electron microscope (TEM).
(A-B) Representative TEM images. (A) The untreated cells, water (- vinegar) SARS-CoV-2 viral particles shows morphodiagnostic features of family Coronaviridae with morphologically intact structure whereas (B) Cells treated with 6% acetic acid (+ vinegar) SARS-CoV-2 viral particles showing presence of abnormal viral morphodiagnostic with misshapen structure with fewer viral particles, and disorganized virion structure. Scale bar = A-B 100nm. Insets are shown from additional images of the same sample.
Fig 3
Fig 3. Acetic acid effects on SARS-CoV-2 spike and ACE2 binding.
Enzyme-linked immunosorbent assay data indicates that Acetic Acid or Vinegar (Acetic Acid at 1M, or at 2 M) alters binding of Spike to human angiotensin-converting enzyme (ACE2). (A-D) When spike-coated plates are incubated with concentrations of Acetic Acid and the effect of Acetic acid was tested when in contact with spike protein for (A) 5 minutes; (B) 10 minutes; (C) 30 minutes; (D) 60 minutes; as well as (E) when ACE2 coated plates are incubated with Spike RBD protein and different concentrations of Acetic Acid was tested when in contact with spike protein for 30 minutes. Data was normalized to no-Acetic Acid vehicle control (stats as compared to respective vehicle). Data represent mean ±SD, n = 3 *p < 0.05; **p < 0.01; ***p < 0.001; ****p < 0.0001.
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